Shell green peas.Prep-boil usuageand cut into small squares in a size matching or smaller than peas.

2.

In a pot, put dashi, sake, mirin and usukuchi soy sauce, and bring to boil.

Add usuage, and cook on medium low to low heat for 3-4 minutes.

Taste, and add salt as necessary.

3.

Add green peas, and cook for a few minutes until desired softness is achieved after liquid boils again.

Remove from heat and cool in broth.

<Notes>

Cut usuage expands after cooking. When initially cut in the size of a pea, each usuage piece doubles in size, as seen in the photo above. If you want to have matching sizes at the end, cut usuage smaller than peas.

Green peas take on flavor while cooling in the final process.

With fukumeni, solid ingredients are cooked in a relatively large amount of weakly flavored broth, and ingredients absorb flavor over time. (Nitsuke, typically used for fresh fish, is the opposite technique of using a smaller amount of strongly flavored broth for quick cooking.)